산업식품공학 (Food Engineering Progress)

  • 제21권1호
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  • Pages.79-87
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  • 2017
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  • 1226-4768(pISSN)
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  • 2288-1247(eISSN)
한국산업식품공학회 (Korean Society for Industrial Food Engineering)
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홍삼정과 제조 부산물 이용에 관한 연구: 반응표면분석을 이용한 총 진세노사이드 추출조건의 최적화

A Study on the Utilization of By-products from Honeyed Red Ginseng: Optimization of Total Ginsenoside Extraction Using Response Surface Methodology

  • 이의석 (충남대학교 농업생명과학대학 식품공학과) ;
  • 류관모 (충남대학교 농업생명과학대학 식품공학과) ;
  • 김선형 (충남대학교 농업생명과학대학 식품공학과) ;
  • 이가순 (충남농업기술원 인삼약초연구소) ;
  • 박수진 (세명대학교 한방식품영양학과) ;
  • 전병선 (대동고려삼(주) R&D 연구소) ;
  • 박종태 (충남대학교 농업생명과학대학 식품공학과) ;
  • 홍순택 (충남대학교 농업생명과학대학 식품공학과)
  • Lee, Eui-Seok (Dept. of Food Science and Technology, College of Agriculture and Life Science Chungnam National University) ;
  • You, Kwan-Mo (Dept. of Food Science and Technology, College of Agriculture and Life Science Chungnam National University) ;
  • Kim, Sun-Young (Dept. of Food Science and Technology, College of Agriculture and Life Science Chungnam National University) ;
  • Lee, Ka-Soon (Ginseng and Medicinal Plant Research Institute, CNARES) ;
  • Park, Soo-Jin (Dept. of Oriental Medical Food and Nutrition, Semyung University) ;
  • Jeon, Byeong-Seon (R&D Reasearch Center, Daedong Korea Ginseng Co. Ltd.) ;
  • Park, Jong-Tae (Dept. of Food Science and Technology, College of Agriculture and Life Science Chungnam National University) ;
  • Hong, Soon-Taek (Dept. of Food Science and Technology, College of Agriculture and Life Science Chungnam National University)
  • 투고 : 2016.10.03
  • 심사 : 2016.12.07
  • 발행 : 2017.02.28
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 홍삼정과 부산물의 산업적 이용성 증대를 위하여 중 반응표면분석법을 이용한 추출수율 및 총 진세노사이드 함량 추출 최적조건을 찾는데 목적이 있다. 추출용매 농도(에탄올, 30-70%, v/v), 추출온도($25-70^{\circ}C$), 추출시간(5-11 hr) 등의 독립변수를 D-optimal design을 통하여 실험계획하고, 얻어진 실험결과를 반응표면분석하여 추출수율, 총 진세노사이드 함량 등의 반응변수에 대한 최적 추출조건을 검토하였다. 그 결과, 독립변수인 추출온도와 시간이 증가함에 따라 수율 및 총 진세노사이드 함량은 증가하였으나, 추출용매(에탄올)의 경우 고농도에서 수율은 감소한 반면, 추출물 중 총 진세노사이드 함량은 증가하였다. 독립변수 중 추출용매의 농도가 각 반응변수에 가장 큰 영향을 주는 것으로 나타났다. 본 연구를 통해서 유도된 회귀식 모형은 실험을 통해 얻은 결과와 잘 일치하였고, 추출수율과 총 진세노사이드 함량을 최대로 하는 최적 조건은 추출용매농도 57.90% (v/v), 추출온도 $56.94^{\circ}C$, 추출시간 11시간으로 이 경우 추출수율은 84.52%, 총 진세노사이드 함량은 9.54 mg/g으로 예측하였다.

This study was carried out to extract ginsenosides in by-products from honeyed red ginseng. Response surface methodology (RSM) was used to optimize the extraction conditions. Based on D-optimal design, independent variables were ethanol (extraction solvent) concentration (30-90%, v/v), extraction temperature ($25-70^{\circ}C$), and extraction time (5-11 h). Extraction yield (Y1) and total ginsenosides (Y2) in the extract were analyzed as dependent variables. Results found that extraction yield increased with increasing extraction temperature and time, whereas it was decreased with increasing ethanol concentration. Similar trends were found for the content of ginsenosides in the extracts, except for ethanol concentration, which was increased with increasing ethanol concentration. Regression equations derived from RSM were suggested to coincide well with the results from the experiments. The optimal extraction conditions for extraction yield and total ginsenosides were an extraction temperature of $56.94^{\circ}C$, ethanol concentration of 57.90%, and extraction time of 11 h. Under these conditions, extraction yield and total ginsenoside contents were predicted to be 84.52% and 9.54 mg/g, respectively.

키워드

과제정보

연구 과제 주관 기관 : 농림수산식품기술기획평가원

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